Fonduta Valdostana

Method

1. Soak the Fontina cheese in milk overnight or for at least 4 hours. Drain and discard the soaking milk.
2. Place the drained Fontina in a cold saucepan with the fresh milk.
3. Heat gently over low heat, stirring occasionally, until the cheese is completely melted.
4. Whisk the mixture to remove any lumps.
5. Add the butter and stir until melted and incorporated.
6. Season with a pinch of salt and grated nutmeg (optional).
7. Remove the pan from the heat and add the egg yolks one at a time, mixing well after each addition.
8. Return the pan to low heat and cook, stirring constantly, until the fondue thickens to a creamy consistency. Do not let it boil. Remove from heat. (Optionally, blend with an immersion blender for extra smoothness.)
9. Meanwhile, prepare the croutons: In a skillet, heat olive oil with a clove of garlic and a pinch of rosemary powder. Add cubed bread and sauté until golden and crispy. Season with salt.
10. For the mimosa topping: Press hard-boiled egg yolks through a fine sieve to obtain a fluffy crumbly texture.
11. Serve the fonduta warm in a bowl. Top with the croutons and mimosa egg yolk. Garnish with extra rosemary powder if desired.